Tuna Balls With Cream Sauce

photo by MsPia



- Ready In:
- 30mins
- Ingredients:
- 10
- Yields:
-
12 balls
- Serves:
- 4
ingredients
- 2 (6 1/2 ounce) cans solid white tuna packed in water
- 1 1⁄4 cups corn flake crumbs, divided
- 1⁄3 cup mayonnaise
- 1 egg
- 2 tablespoons green onions, sliced
- 1 teaspoon prepared mustard
- 1 (1 7/8 ounce) package white sauce mix, I use Knorr
- 2 cups milk
- 1 cup frozen peas
- 1⁄4 teaspoon dried dill weed
directions
- Combine tuna, 1-cup cornflake crumbs, the mayonnaise, egg onion and mustard in a medium mixing bowl.
- Shape into 12 balls, 1-½ inches in diameter.
- Place remaining ¼ cup cornflakes crumbs in shallow dish. Roll each ball in crumbs to coat evenly.
- Arrange tuna balls in 9-inch pie plate. Bake in a 350-degree oven until golden brown, for.
- About 20 minutes.
- Meanwhile on a small saucepan blend milk with white sauce mix. Cook until sauce thickens (or follow package directions or…make your own white sauce. Recipe #62371).
- Add peas and dill weed. Mix well.
- Serve tuna balls over egg noodles and drizzle with the sauce.
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Reviews
-
I made this recipe as a PAC choice & was attracted to it for several reasons. DH & I love most things tuna & my own recipe for salmon or tuna patties also uses corn flakes as the bonding agent. I also liked the idea of baking the tuna balls & combining them w/a veggie, pasta & sauce for a 1-dish meal. The tuna mixture seemed a bit dry to me & I had some trouble getting good coverage of them w/the corn flakes, but that was prob my own awkwardness w/a new process. I served the combo over rice & did use recipe #62371 by evelyn/athens that you suggested for the sauce as it easily adapted to the amt of sauce needed. Pls see my rating system - a very worthy 4* for a tasty, rich & satisfying meal we both liked a lot. Thx for sharing this recipe w/us. :-)
RECIPE SUBMITTED BY
MsPia
Louisville
I'm lucky to have had two amazing grandmothers with a passion for cooking.My Nona was from the north of Italy and Lolo was from Spain. Lolo used to make pickle fish. You would think that is a kids worst nightmare, but it was fabulous. I would kill for that recipe.My mother was also a wonderful cook. I grew up eating the most amazing food; her lasagna and Bolognese sauce are out of this world.
I am originally from Argentina and living in Colorado for the past 25 years. As you can imagine, I love to cook, eat and entertain. I read cookbooks like novels.
There is nothing that I enjoy more than traveling. I love the challenge of a new culture and a foreign language. Of course all my traveling is culinary oriented. Eventually I would love to move to Italy. Italians, in my opinion, have the perfect life style; Hard work in the morning, good food for lunch, nice siesta and out for a "giro" (go for a round) in the afternoons to visit with your friends over a cup of coffee.
My daughter is a great baker; she has a natural talent for it. We can make the exact same recipe and hers ALWAYS tastes much better.
My favorite products are seasonal, organic and fresh; I stay away from cans and pre-mixed stuff. I'm a proud member of the Slow Food movement. www.slowfood.com